Stout Floats

An ice cream float made with beer may not be a new idea to craft beer fans and brew pub regulars, but it’s too good not to go mainstream. And it’s truly a no-brainer to prepare. This is a version with chocolate ice cream and Kahlua that I enjoyed (loved) at the Creekside Brewing Company in San Luis Obispo a couple of years ago. I make smaller floats in 5- to 6-ounce glasses when I serve them for dessert after a meal.

more about:

For the cocoa syrup

For the floats

6 Tbs. Kahlúa or other coffee liqueur

6 generous scoops chocolate ice cream

Three 12-oz. bottles (or about 2 pints) stout, chilled

Unsweetened whipped cream, optional

Make the syrup

Put the cocoa powder in a small bowl. Combine the sugar, salt, and water
in a small saucepan, bring to a low bowl, and boil for 2 minutes. Whisk
enough of the hot syrup into the cocoa to form a smooth paste, then
whisk in the remaining syrup. Stir in the vanilla. Let cool.

Make the floats

Pour a tablespoon of cocoa syrup and a tablespoon of coffee liqueur into each of six tall 10- to 12-oz glasses. Add the scoops of ice cream. Add the stout, pouring it gently down the side of each tilted glass to prevent too much head from forming. Top each float with a dollop of whipped cream, and drizzle with a little more cocoa syrup, if desired. Serve immediately, with straws and long-handled spoons.

Make Ahead Tips

The syrup can be stored in a squeeze bottle or jar in the refrigerator for up to 3 weeks.